Country Kitchen
205 E Cleveland St
Warrensburg, MO 64093
(660) 747-3149
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COUNTRY KITCHEN
Date: 05/03/2018
Reason for Inspection: Routine
Score: 83
Priority Violations:
4-202.11A Several plastic food storage containers had cracks or is broken. Manager removed/discarded. Several salad plates were also cracking. CORRECTED
Core Violations:
4-601.11C Outflow air duct in kitchen has build-up of dust accumulation. Manager noted it for cleaning. 6-501.11 Observed a broken ceiling tile that has loose fibers which could possibly contaminate food. Manager said it will be replaced.
3-305.11A1 Several sealed rib meats were behind shelf on floor in refrigeration unit. CPRRECTED
COMMENTS:
Date: 01/05/2018
Reason for Inspection: Follow-up
Priority Violations:
JC-3-4-5-4B Less than 25% of food handlers on shift has current food handler’s certification. CORRECTED.
4-601.11A Utensil drawers holding cooking utensils are soiled and oxidized/corroded. CORRECTED.
Core Violations:
6-501.12a 1) Air flow tiles above wait station area have buildup of dust accumulation directly over food service areas. 2) Floor in kitchen has food items on floor under appliances. CORRECTED.
6-501.11 1) Missing floor tiles in walk in cooler is causing liquids to build up. Currently cover by plywood sheet. 2) Damaged/dilapidated ceiling tiles (3 noted) in kitchen and food prep area. Manager said he would replace all or most tiles. CORRECTED.
COMMENTS:
Temperature log: Walk in cooler: cut tomato 35°F hard boiled eggs 35°F meat portion bags 35°F Walk in freezer: all foods frozen solid Refrigeration: tomato juice 35°F salad prep: cut lettuce 39°F Cold prep: meatloaf 42°F ribs 41°F eggs 41°F corned beef hash 39°F Hot prep: sauce 146°F green bean 165°F Sanitation: Dishwasher 178°F Sani-buckets 400 ppm quat
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Date: 01/02/2018
Reason for Inspection: Routine
Score: 76
Priority Violations:
4-601.11A Utensil drawers holding cooking utensils are soiled and oxidized/corroded.
JC-3-4-5-4B Less than 25% of food handlers on shift has current food handler’s certification.
Core Violations:
6-501.11 1) Missing floor tiles in walk in cooler is causing liquids to build up. Currently cover by plywood sheet. 2) Damaged/dilapidated ceiling tiles (3 noted) in kitchen and food prep area. Manager said he would replace all or most tiles.
6-501.12a 1) Air flow tiles above wait station area have buildup of dust accumulation directly over food service areas. 2) Floor in kitchen has food items on floor under appliances.
COMMENTS:
Temperature log: Walk in cooler: cut tomato 35°F hard boiled eggs 35°F meat portion bags 35°F Walk in freezer: all foods frozen solid Refrigeration: tomato juice 35°F salad prep: cut lettuce 39°F Cold prep: meatloaf 42°F ribs 41°F eggs 41°F corned beef hash 39°F Hot prep: sauce 146°F green bean 165°F Sanitation: Dishwasher 178°F Sani-buckets 400 ppm quat
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Date: 09/13/2017
Reason for Inspection: Routine
Score: 96
Priority Violations: NONE.
Core Violations:
6-501.11 Cook area floor tiles worn/broken and is creating a collection of puddles.
4-901.11A Observed wet stacking of plastic food serving tubs.
6-501.12A Ceiling tile above north egg table has dust debris overhanging prep area below.
6-501.11 Air conditioner vent over side prep area in kitchen was coming loose and dust/debris inside was evident. CORRECTED.
COMMENTS:
Temperature Log: Walk in cooler: salad bar condiments in bugs 36-38°F gravy 38°F raw chicken 34°F Walk in freezer: all foods frozen solid at -10°F Hot hold prep: B&G gravy 150°F marinara sauce 154°F green beans 150°F cold holds: egg prep table tomatoes 39°F other cold hold preps: corned beef hash 42°F hard boiled eggs 42°F corned beef hash 42°F red potatoes 41°F ham 39°F north table: cut tomato 35°F south table: meat loaf 41°F rib 38°F juice machine 38°F Sanitation dishwasher 400ppm quat Wipe bucket sanitation 400 ppm quat
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Date: 04/14/2017
Reason for Inspection: Routine
Score: 76
Priority Violations:
3-501.16B South prep table contents were above temp ranging from 40s to 54°F. Employee turned down thermostat and chilled foods down to 41 degrees or lower. CORRECTED.
4-102.11A Single service eating ware holders has chipped peeling plastic from wear which chipped off on eating ware. In addition forks knives spoons in these containers were facing different directions so when employees wrap them in napkins they may also touch eating side of utensil. CORRECTED.
Core Violations:
4-601.11B Grill bars have accumulated/encrusted deposits as well as the utensils used for pressing burgers.
4-601.11C 1) Fire prevention pipes above grill collects moisture/grease which formed droplets hanging over the food grill. 2) Outflow ventilation/ air conditioner vent in center of kitchen had accumulated dust debris hanging from vent which may contaminate food. CORRECTED.
6-202.11A Several fluorescent light fixtures did not have protective shields around bulb in kitchen and in food storage areas. Several non-used tubes were found in storage.
COMMENTS:
Temperature log: Walk in cooler: cut green bean 38°F ham 35°F Freezer: all food frozen solid rolls -7°F Hot hold prep: gravy 165°F salad bard prep: butter 37°F fruit & pecans 35°F bulk milk dispenser: 32°F North prep table: ham 38°F South prep table: pancake mix 48°F (corrected to 41°F) ribs 46°F (corrected to 36°F) Sanitation: wipe buckets measured between 300- 400ppm quat. Dishwasher heat above 165°F with sanitation rinse.
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Date: 12/06/2016
Reason for Inspection: Routine
Score: 98
Priority Violations: None.
Core Violations:
4-901.11A Wet stacking found on some of the plastic containers.
4-601.11c Area around nozzles (not touching nozzles) on Sunkist Juice Machine in server’s area has some growth.
COMMENTS:
Temperature Log Walk in Cooler: Tomato 36°F Soup 37°F Freezers: Food Frozen Solid Prep Tables: Eggs 40°F Cheese 39°F Tomato 39°F Hamburger 41°F Fruit 40°F Chicken 41°F Hot Holding: Gravy 163°F Green Beans 167°F Bacon 175°F Gravy 161°F Temperature on dishwasher approved 160-170°F NOTE: Walk in Freezer unit getting serviced today.
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Date: 07/21/2016
Reason for Inspection: Routine
Score 97
Priority Violations: NONE
Core Violations:
4-601.11C Black material on gaskets and door from of milk machine.
6-501.11 Ceiling tile in back half of kitchen damaged. Coating starting to peel off.
4-501.11A Ice buildup in walk in freezer from condenser.
COMMENTS:
Temperature Log: green beans (170°F) hot holding sliced melons (38°F) server salad cooler chicken (3°F) McCall freezer on hot line eggs (35°F) McCall prep cooler sausage gravy (175°F) hot holding on hot line tomatoes (41°F) walk in cooler soup (-3°F) walk in freezer ice cream (-1°F) ice cream cooler milk (34°F) milk cooler pies (39°F) refrigerator server area ranch (36°F) salad cooler Sanitizer wiping cloths 200 ppm quat. Dishwasher sanitizer temp >160°F.
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Date: 03/11/2016
Reason for Inspection: Routine
Score 83
Priority Violations:
4-601.11A Ice scoop holder found with growth of mold inside. CORRECTED
Core Violations:
4-901.11A Wet stacking found of metal and plastic pans and dishes. Noted on November 5, 2015.
4-302.14 No temperature test strips available.
6-501.11 Damaged ceiling tiles in dishwashing area.
3-602.11C Cocoa powder found in dry storage area without a label on it. *Not used in current menu. Food discarded* Food in cooler not labeled with contents.
4-601.11C Outside of dry mix bins in kitchen dirty and prep table handles dirty. CORRECTED
COMMENTS:
Temperature Log: Walk in Cooler: Soup 38°F, Walk-In Freezer: Frozen Solid, Prep Table: Ham 41°F, Meat 42°F, Hot Holding: Green Beans 160°F Refrigerator: Fries 39°F Salad Prep Table: salad 36°F, Milk 35°F, Soup 141°F. Heat sanitization at approved levels
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Date: 11/02/2015
Reason for Inspection: Routine
Score 67
Priority Violations:
4-502.13B Milk tube/1” Max CORRECTED
2-301.14A Employee (cook) seen not washing hands before donning gloves. CORRECTED
4-601.11A The following food contact surfaces were found soiled with dirt food mold or slime: 1) Ladles hanging above prep table 2) Can opener CORRECTED
Core Violations:
4-901.11A Wet stacking of metal and black plastic pans in kitchen.
4-601.11C Mold found on ice lid on soda machine in servers area. Food dried on inside roof of microwave in servers’ area. CORRECTED
COMMENTS:
Temperature Log: Walk in: Sausage 35°F Fries -1°F Salad Bar: Dressing 41°F Green Peppers 39°F Hot Holding: Gravy 161°F Prep Table: Broccoli 40°F Cheese 40°F
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Date: 07/27/2015
Reason for Inspection: Routine
Score 67
Priority Violations:
2-401.11A Employee drinking from pop can without use of a straw. CORRECTED
4-601.11A Potato slicer stored on top of hot holding unit in back kitchen dirty. Should be stored clean. Interior of ice machine dirty Slime on ice deflector. CORRECTED
Core Violations:
4-901.11A Pans wet stacked. CORRECTED
3-304.12A Dipper well for ice cream not running. Turned on and then found turned off a few minutes later. CORRECTED
4-502.13B Milk tube/1” Max
COMMENTS:
Temperature log: milk 40 °F walk-in, Gravy 155°F hot holding, soup 165°F salad bar, Sliced meats 39°F walk-in cooler, cole slaw 38°F waitress prep table, green beans 180°F hot holding, mashed potato 168 back up hot holding.
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03/09/2015
Reason for Inspection: Routine
Score 98
Critical Violations: NONE
Non-Critical Violations:
4-502.13B Tubes cut straight across. Cut tubes at a 45 degree angle.
7-209.11 Employee coats on shelf in kitchen. CORRECTED
COMMENTS:
Old McCall Freezer being replaced. Temperature Log: green beans (165°F) hot holding. sliced melons (38°F) server salad cooler. eggs (36°F) McCall prep cooler. sausage gravy (165°F) hot holding on hot line. tomatoes (38°F) walk in cooler. soup (-2°F) walk in freezer. ice cream (-2°F) ice cream cooler. milk (36°F) milk cooler/dispenser. ranch (35°F) salad cooler. bacon (39°F) beverage air prep cooler. ham (42°F) old prep cooler hot line
Sanitizer wiping cloths 200 ppm quat. Dishwasher sanitizer temp >160°F.
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Date: 11/25/2014
Reason for Inspection: Routine
Score 91
Critical Violations: None
Non-Critical Violations:
4-601.11C Exterior door of ice machine gummy. Can opener has black material on it.
4-501.11A Freezer door hinges are loose one has broken metal piece all have worn plastic pieces.
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